Jim turned 40. Barb threw a party. I brought this pasta salad.
Quick, easy, and tasty. I needed a last minute pot luck dish, and these are items we all usually have on hand. The only thing I added was some sliced olives.
Read MoreIt was okay, but missing something. I added sliced black olives and some red wine vinegar to the dressing. Was better the 2nd day.
Read MoreQuick, easy, and tasty. I needed a last minute pot luck dish, and these are items we all usually have on hand. The only thing I added was some sliced olives.
Suggestion: Needs a little color, so add red/green/yellow peppers OR broccoli florets OR peas. I doubled the dressing. I'm keeping this recipe around because it looks like a more sophisticated salad (because of the artichoke hearts and chick peas), but it's actually quick-from-the-pantry and easy as can be!
Excellent! It's really beyond me why this recipe has only 3.5 stars because it is really wonderful. The lemon zest and basil give it a wonderful fresh, vibrant flavor and I don't recommend omitting either one. I used farfalle instead of penne and added black olives. I'll definitely make this again; my husband and I really enjoyed it. Give it a try! Thanks :)
It was okay, but missing something. I added sliced black olives and some red wine vinegar to the dressing. Was better the 2nd day.
If you buy marinated artichoke hearts you dont need to worry about the lemon zest or basil. I used cherry tomatoes cut in half. I love chick peas so I was excited to try this pasta. I thought it was very good.
This is one good pasta salad. I added some sliced black olives, cubed pepperoni and a few other vegs and it made it a colorful mixture. I als used kens italian dresssing. very good
I really enjoyed this salad. Brought it to Easter dinner, and everyone seemed to like it, but there was another pasta salad that was enjoyed more, so I had lots left over. I used wagon wheel pasta for fun, and having read a lot of the comments here before I made it, I did add red pepper and black olives. I like the fresh flavour of the salad, and as I am eating leftovers for lunch today I am considering adjusting the ratio of pasta to other ingredients, so that I have more of a "salad with pasta" instead of a "pasta salad" for lunches for work. Otherwise, I really like it.
This was a really good way to get my family to eat something vegetarian and a bit healthier. We used garden pasta and added more veggies (roasted red peppers, steamed spinach, sauteed mushrooms). We also used a tuscan season blend with olive oil in place of the dressing. We added some feta the second day, which worked well too.
Nothing really wrong with this, but nothing real special about it either. Tasted kind of blah like something was missing...I will try another recipe next time.
